CHICAGO MARRIOTT AT MEDICAL DISTRICT/UIC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: PIC PROVIDED PARTIAL KIT (MUST PROVIDE SANITIZER EFFECTIVE AGAINST NOROVIRUS, EYE PROTECTION, MOP, ETC.). MUST PROVIDE COMPLETE KIT AND CLEAN UP PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-10

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST REMOVE SOAP DISPENSE AND PAPER TOWEL DISPENSER FROM REAR 1 COMPARTMENT SINK IN REAR STORAGE AREA NEAR DOCK. SINK IS INOPERABLE/PIPES NOT CONNECTED TO WATER.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HAND WASHING SIGNAGE AT BAR HANDSINK.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUST ACCUMULATION ON SHELVES INSIDE WALK IN COOLER REF # 4 IN KITCHEN. MUST REMOVE RUST OR RESURFACE SHELVES. MUST MAINTAIN SAME.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE ON SITE WITHOUT PROPER TESTING DEVICE. MUST PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE TO ACCURATELY MEASURE THE UTENSIL SURFACE. PRIORITY FOUNDATION 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE GREASE ACCUMULTION IN LOWER INTERIOR OF FRYER (ON RIGHT) IN KITCHEN. OBSERVED EXCESSIVE GREASE AND DEBRIS BUILD UP ON SIDE OF STOVE. INSTRUCTED MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL EQUIPMENT. OBSERVED SMALL AMOUNT OF BLACK, SLIMY, MOLD LIKE SUBSTANCE ON PLASTIC INTERIOR OF ICE MACHINE. MUST REMOVE, DETAL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SINK IN REAR STOARAGE AREA INOPERABLE. WHEN TURN FAUCET HANDLES NO WATER AVAILABLE. (PIC STATES PIPES NOT CONNETED). MUST REPAIR AND MAINTAIN ALL PLUMBING FIXTURES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING AND/OR STAINED CEILING TILES IN AREA BEHIND BAR IN RESTAURANT. MUST REPAIR/REPLACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHTING INSIDE WALK IN COOLER REF # 4. MUST PROVIDE ADEQUATE LIGHTING INSIDE WALK IN COOLER AT ALL TIMES. MUST REPAIR.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHTING INSIDE WALK IN COOLER REF # 4. MUST PROVIDE ADEQUATE LIGHTING INSIDE WALK IN COOLER AT ALL TIMES. MUST REPAIR.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.